Investigations on the effects of growth rate and dietary vitamin C on skeletal muscle collagen and hydroxylysyl pyridinoline cross-link concentration in farmed Atlantic salmon ( Salmo salar ).

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Li, X J, Bickerdike, R, Nickell, D, Campbell, P, Dingwall, A, Johnston, Ian Alistair
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2007
• Subjects: vitamin C; collagen; hydroxyproline; cross-links; fish muscle; growth; farmed Atlantic salmon; texture; flesh quality; PERFORMANCE LIQUID-CHROMATOGRAPHY; TROUT ONCORHYNCHUS-MYKISS; L-ASCORBIC-ACID; RAINBOW-TROUT; CHANNEL CATFISH; ICTALURUS-PUNCTATUS; IMMUNE-RESPONSES; BIOSYNTHESIS; DIFFERENCE; DISORDERS; Atlantic salmon; Salmo salar
• Online Access: https://research-portal.st-andrews.ac.uk/en/researchoutput/investigations-on-the-effects-of-growth-rate-and-dietary-vitamin-c-on-skeletal-muscle-collagen-and-hydroxylysyl-pyridinoline-crosslink-concentration-in-farmed-atlantic-salmon-salmo-salar(210d55a0-378b-4a94-9f4c-408a4b1c81e6).html; https://doi.org/10.1021/jf062251i; http://www.scopus.com/inward/record.url?scp=34047229537&partnerID=8YFLogxK

We have investigated the interactions between dietary vitamin C levels (at 33, 79, 135, and 424 mg kg(-1) of wet mass feed) and growth rate on the collagen and cross-link contents of fast muscle in farmed juvenile Atlantic salmon (Salmo salar L.). The growth rate was measured over an 11 week period using the thermal growth coefficient (TGC). Alkaline-soluble (0.1 M NaOH) (a-s) hydroxyproline (HYP) and alkaline-insoluble (i-s) HYP were determined as a measure of collagen content and hydroxylysyl pyridinoline (PYD) as a measure of mature collagen cross-link concentration. There was a similar to 5-fold increase in muscle vitamin C concentration at similar feed conversion ratios (similar to 0.82) as dietary vitamin C levels increased from 39 to 424 mg kg(-1) of wet mass feed. However, even the lowest dietary vitamin C was sufficient for normal skeletal development and growth. The lowest dietary vitamin C level tested resulted in a similar to 27% decrease in the a-sHYP concentration relative to the other diets, whereas there was no significant effect of vitamin C on the i-sHYP and PYD concentrations. ANOVA revealed no significant interaction between vitamin C and growth rate, whereas the covariate TGC was significant for i-sHYP and PYD but not for a-sHYP. Pyridinoline cross-link and i-s HYP concentrations were 11.1 and 7.7% lower, respectively, in high (TGC > 3.9) mass than low (TGC < 3.9) growth rate fish. These small differences in collagen cross-linking were associated with a 15.6% decrease in fillet firmness measured with an instrumental texture analyzer. It was concluded that for healthy juvenile salmon reared under controlled growth conditions, the dietary vitamin C inclusion of 79 mg kg(-1) of wet mass feed was sufficient to produce the required synthesis of soluble muscle collagen. Furthermore, post-translational modifications of the collagen leading to cross-linking showed a small decrease with increasing growth rate but was independent of vitamin C concentration in the diet at these levels.